Wait. Wait, wait, wait. BRUSSELS SPROUT HATERS: I know you bout to click away from this page. Staahhppppppp. Just give me a sec. I can say with confidence that I have heard more people talk about disliking brussels sprouts than any other vegetable or food ever. Is it just me that hears that a lot? Do people around you love brussels sprouts and I’m just living in this weird, brussels-sprout-hating sect of society?
I have only met a few peeps who are crazy about them (myself included ?). But hold on, brussels sprout haters. Let me just tell you this. Yes, the little sprouts are one of the most hated foods evaaaa (poor babies), BUT, they are almost always cooked incorrectly, too. Boiling the life out of them until they are brussels sprout mush? Nope. Why? Can I ask what the brussels sprouts ever did to you? Did they hurt your feelings? Tell you that you were having a bad hair day? Just be nice to them and don’t boil them to death. Mmmkay? Cool.
Now, moving on. How, you may ask, is the proper way to cook a brussels sprout? Oh, my friend. I shall tell you. After this picture. Because ???. (That emoji is a tongue, by the way. I sent that to my friend, and he thought it was a pair of underwear……please don’t think I am talking about brussels sprouts and then throwin’ a pair of pink underwear into the mix. It’s a tongue. As in ? slurpy drool-y deliciousness ?.)
SO. Cooking brussels sprouts. Roast them. That oven – that’s where the magic happens, friends. They transform into the most deliciously golden brown, crunchy yet tender, flavorful bites of mini cabbage ever.
Even if you roasted these babies up plain with just olive oil, salt, and pepper (do it all da tiiiyymmee) they would be delicious. But, ohhhhhh holy mustard sauce. I could have dreams about this sauce. Think I’m kidding and being over dramatic? Nope. Sadly, I am not.
This sauce pairs so perfectly with the roasted brussels sprouts. Throw some charred shallots on top and just quit your day job so you can sit home and eat these all day. Fo reals. Okay, so this sauce…not only is it absolutely mouthwatering, it is also crazy easy. What’s in it?
- Apple cider vinegar
- Stone ground mustard (also called “whole grain mustard”)
And that’s it. Say whaaaaaaaat? Throw it in a skillet and let it reduce for a few minutes. Boom shacka lacka – you just created greatness. People will think you are so fancy. It can be our private little secret that it actually took you five minutes and zero skill to throw together. We are so sneaky, you and I.
The sauce is tangy, super flavorful from the mustard, and slightly sweet from the honey – seriously, you guys. So dang good. The shallots are just as easy. Sauté them for about ten minutes in a skillet until they get nice, brown, and slightly charred. Throw those babies on top of the brussels sprouts and mustard sauce. It’s a trio made in heaven. You BEST BELIEVE I’ll be bringin’ these to Thanksgiving this year. No doubt about it.
Oh my gaaasshhhhh GUESS WHAT. Guess who moved here yesterday? And by “here,” I don’t just mean Kansas. I mean like, HERE. Within twenty minutes of my house. My brother, sister-in-law, and their sweet baby girl, Elise ?.
My brother is in the military, too, and they just recently got based at Fort Riley like us!! It seriously doesn’t even feel real that they live here. I am really close with my siblings, so this is a dream come true.
Unfortunately, they moved here during my busiest school week of the year with finals approaching on Friday/Monday/Tuesday, so I can’t see them quite as much as I would like to. BUT we have summer break coming up in just over a week, and then I will have lots of free time!
Woop woop woooooop happy dances all around ??????.
Must celebrate with brussels sprouts. NOW.
For you 21 day fix people, here are your container amounts:
- 1 green container (sprouts and shallots)
- 1 teaspoon (olive oil)
*The spices, mustard, vinegar, and honey are “free”*
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Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- 20 brussels sprouts (4 green)
- 4 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 cup apple cider vinegar
- 2 tablespoons stone ground mustard (sometimes called whole grain mustard)
- 2 teaspoons honey
- 2 tablespoons water
- 2 shallots
- Preheat oven to 400 degrees
- Slice the very bottom of the brussels sprouts off if the core is protruding
- Slice the sprouts in half
- Spread out on a baking sheet and toss with 3 teaspoons of olive oil, the garlic powder, and some salt and pepper
- Roast for 15 minutes, remove from oven, flip and toss around with a spatula, and bake for another 5 minutes or until deep golden brown
- Meanwhile, char your shallots
- Slice your shallots thinly and add to a skillet over medium heat with 1 teaspoon of olive oil
- Let these cook for about 10-15 minutes, stirring often, letting them become a deep golden brown and slightly charred
- Remove your shallots to a bowl and make your sauce in the same pan (you don’t have to use the same pan – it just saves dishes)
- For the sauce, add your apple cider vinegar, mustard, and water. Bring to a boil over medium heat
- Let the sauce simmer for about 3 minutes or so until it has reduced and thickened. When it’s done, the sauce should be reduced to about 1/4 cup
- When it has finished reducing, add your honey and stir to combine. Set the sauce aside
- When your sprouts are done, season to taste with salt, drizzle the sauce over top, add the shallots, and toss to combine
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy brussels sprout recipes? Head over and check out my Broccoli and Brussels Sprout Salad with Citrus Vinaigrette!